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Professional cooking

Professional cooking

by Wayne Gisslen

1983Quantity cookeryFood serviceCooking & FoodNonfictionQuantity cooking
5.0
Open Library
Open Library

About this book

Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

Themes & subjects

Quantity cookeryFood serviceCooking & FoodNonfictionQuantity cookingRestauration collective
First published 1983

About the author

Wayne Gisslen

1946

Author

Wayne Gisslen

First published

1983

Pages

858

Read time

≈ 21h

Editions

10

Language

English

Publisher

Wiley

ISBN

9780470073520

Where to buy

TR
Amazon Bookshop

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